Total Time
35mins
Prep 10 mins
Cook 25 mins

Another recipe from Everyday Foods on PBS. The dough can be frozen after shaping. Then just thaw and proceed with next step.

Ingredients Nutrition

Directions

  1. Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
  2. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
  3. Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
  4. Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
  5. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.

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